Preparation time: 20 min Baking time: 20 min
Yield: 48 bars
Bar Ingredients:
1 cup sugar
3/4 cup Butter, softened
1/2 cup firmly packed brown sugar
1/2 cup Sour Cream
2 eggs
2 large (1 cup) ripe bananas, mashed
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Frosting Ingredients:
1/4 cup Butter
2 cups powdered sugar
1 (3-ounce) package cream cheese, softened
1 teaspoon vanilla
1/2 cup chopped pecans, toasted
Heat oven to 375°F. Combine sugar, 3/4 cup butter, brown sugar, sour cream and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas and vanilla. Continue beating until well mixed. Reduce speed to low; add all remaining bar ingredients. Beat until well mixed.
Spread batter into greased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
Melt 1/4 cup butter in 1-quart saucepan over medium heat. Cook, stirring constantly and watching closely, until butter just starts to turn golden (5 to 6 minutes). (Butter will get foamy and bubble.) Remove from heat. Cool completely.
Combine browned butter, powdered sugar, cream cheese and vanilla in small bowl. Beat at low speed, scraping bowl often, until smooth (2 to 3 minutes). Frost cooled bars. Sprinkle with pecans.
TIP: Instead of frosting, sprinkle powdered sugar over the top using a fine mesh strainer or sifter.
TIP: To toast pecans, spread evenly in shallow pan. Bake at 350°F. for 4 to 6 minutes, stirring once, until lightly browned. Cool completely.
Nutrition Facts (1 bar): Calories: 120, Fat: 6g, Cholesterol: 20mg, Sodium: 70mg, Carbohydrates: 17g, Dietary Fiber: 0g, Protein: 1g
Yield: 48 bars
Bar Ingredients:
1 cup sugar
3/4 cup Butter, softened
1/2 cup firmly packed brown sugar
1/2 cup Sour Cream
2 eggs
2 large (1 cup) ripe bananas, mashed
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Frosting Ingredients:
1/4 cup Butter
2 cups powdered sugar
1 (3-ounce) package cream cheese, softened
1 teaspoon vanilla
1/2 cup chopped pecans, toasted
Heat oven to 375°F. Combine sugar, 3/4 cup butter, brown sugar, sour cream and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas and vanilla. Continue beating until well mixed. Reduce speed to low; add all remaining bar ingredients. Beat until well mixed.
Spread batter into greased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
Melt 1/4 cup butter in 1-quart saucepan over medium heat. Cook, stirring constantly and watching closely, until butter just starts to turn golden (5 to 6 minutes). (Butter will get foamy and bubble.) Remove from heat. Cool completely.
Combine browned butter, powdered sugar, cream cheese and vanilla in small bowl. Beat at low speed, scraping bowl often, until smooth (2 to 3 minutes). Frost cooled bars. Sprinkle with pecans.
TIP: Instead of frosting, sprinkle powdered sugar over the top using a fine mesh strainer or sifter.
TIP: To toast pecans, spread evenly in shallow pan. Bake at 350°F. for 4 to 6 minutes, stirring once, until lightly browned. Cool completely.
Nutrition Facts (1 bar): Calories: 120, Fat: 6g, Cholesterol: 20mg, Sodium: 70mg, Carbohydrates: 17g, Dietary Fiber: 0g, Protein: 1g
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